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About this Recipe

I found this recipe in newspaper recently, originally published in Bon Appetit ten years ago.

Ingredients

375 ml

1.5 cups All Purpose Flour

45 ml

3 tbsp. sugar

1 ml

1/4 tsp. sale

125 ml

1/2 cup CHILLED, UNSALTED butter cut into half inch cubes

45 ml

3 tbsp. Chilled Table Cream

1

large egg YOLK

125 ml

1/2 cup CHILLED, UNSALTED butter

180 ml

3/4 cup sliced almonds

180 ml

3/4 cup packed brown sugar

5 ml

1 tsp. cinnamon

180 ml

3/4 cup All Purpose Flour

1.25 L

5 cups Rhubarb, sliced into quarter inch pieces

250 ml

1 cup sugar

125 ml

1/2 cup All Purpose Flour

1

zest of a lemon

Directions

The crust and the streusel topping can be made day ahead if you wish.

CRUST: the first 6 ingredients listed are for the crust. The key is to use COLD butter. In large bowl blend flour, sugar and salt, then cut in butter using pastry cutter until coarse crumbs forms. Add egg yolk and 3 tbsp cream. Blend until moist clumps form, adding up to one tbsp. more cream at a time if dough is dry. Gather dough into a ball and press evenly to 1/4 " thickness on bottom and up sides of a 11 inch (diameter) metal tart or flan pan, one with removable bottom is best. A deep dish metal pie pan would work too. (NOT GLASS as you are putting chilled crust into hot oven) Pierce crust all over with fork. Chill for at least 2 hours. Pre-heat oven to 375, Then place Cold Crust into oven and bake until golden brown, pressing or pricking with fork if crust bubbles up, approx. 20 mins. Remove from oven and let cool. If preparing day ahead then cover with tinfoil and leave at room temperature until you are ready to fill and bake. STREUSEL: use the next 5 ingredients listed. Cook butter in large non-stick skillet over medium heat until golden and slightly browned, stirring often, this will take about 5 minutes. Add sliced almonds and let them brown slightly. Remove from heat. In small bowl mix cinnamon and brown sugar then add to warm buttered almond mixture. Add flour and stir until clumps are formed. Cool completely - if preparing the day ahead then refrigerate and keep chilled until just minutes before you are ready to put in oven for final baking time. RHUBARB FILLING: Day of baking, preheat oven to 350. Using the last 4 ingredients listed to make the filling. In large bowl mix the sugar, flour and lemon zest, Add the sliced rhubarb and blend well ensuring all the rhubarb is coated. Let mixture stand for approx. 15 minutes stirring occasionally, it should look moist. Then spoon into pre-baked crust. Finally remove streusel topping from the fridge and sprinkle over filling. It may have formed sugary clumps, if so break apart. Bake until filling is bubbling and streusel is crisp and brown. Approximately 1 hour. Check every 15 minutes, if topping is browning too quickly then loosely tent with tinfoil and continue baking. Cool tart for 30 minutes - serve warm or at room temperature. .Total time of 3 hours includes preparation, chilling, and 2 baking periods. This recipe is NOT suitable for Frozen Rhubarb.

Notes

You must use FRESH rhubarb and metal pie/tart pan. I just made this tart early this morning for dessert this evening. I will update after taste tested.

Monday - it was a big hit, but will reduce final baking time next time. One hour is too long.